Recent Recipes

Tres Leches is one of the most delicious deserts around, and can be made with extreme ease! After you're done, you will praise your hands for assembling this marvelous masterpiece of delicious wonder!

Recipe received from: ShawRowe

Ingredients:

White cake mix (just about any brand will due)

Oil (usually 1/3 cup)

Water (usually 1 1/3 cups)

Eggs whites (usually from 3 eggs)

1 can condinsed milk

1 can evaporated milk

1 cup whole milk

1 small bottle of vanilla

Cinnamon (optional)

1 tub of strawberry glaze

1 tub of whipped cream

Directions

Bake the white cake according to the instructions on back of the box. Don't worry, it's very easy!

(This is where the oil, water, and egg whites come in. Just follow the box)

After cake is baked, allow it to cool for about 15 minutes

Perforate the cake by stabbing it over and over with a fork. Don't forget the edges! Every square inch of that cake should have, like, 15 holes in it.

In a separate bowl mix the condensed milk, evaporated milk, and whole milk together. Stir until it's one very delicious liquidly liquid with no globs.

Add almost the whole bottle of vanilla. You can vary the amount to taste, but you can't really go wrong.

If you like, add some cinnamon into the liquid. It won't devolve, and you might have to add a lot, but the taste is sensational! If you wanted to, you could chill it and serve the sauce right now as a delicious dessert beverage!

Pour the three-milk sauce onto the perforated cake, and pat the cake until you sense that the sauce has been evenly soaked up throughout the whole cake.

You may have to lubricate our hand with some extra sauce to keep your skin from sticking too much to the cake, but when bits come up off the cake, don't worry, just mush it back down. It won't matter in the end.

Take the strawberry glaze and glaze the top of the cake. Use the while tub. It's good stuff!

Cover the cake in plastic wrap or something, and put it in the refrigerator to chill for at least 2-3 hours, but overnight is even better.

Take the cake out of the fridge and spread on the fluffy white whipped cream.